Method

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1 Rub asparagus with olive oil and cook briefly on a barbecue grill or in a hot ridged grill pan. Transfer to a plate and sprinkle with sea salt, grind on a little black pepper and toss with lemon zest and parmesan.

2 Spread bread with butter and mustard, turn bread slices over and sandwich together with gruyère and asparagus, adding all the bits with the asparagus. Cook in a sandwich maker or non-stick frying pan until golden. Transfer to plates.

3 While sandwiches are grilling, fry bacon or pancetta in a smidgin of olive oil in a small frying pan until crisp; transfer to a plate lined with paper towels. Brown cherry tomatoes in the same pan.

4 Put a rasher or two of bacon or pancetta on top of each sandwich along with cherry tomatoes. Serve immediately.